Description
These easy lemon scones are bursting with bright citrus flavor, tender inside with crisp golden edges, and finished with a sweet-tart lemon glaze. Ready in just 30 minutes, they’re perfect for brunch, breakfast, or a cheerful afternoon treat.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon zest (about 2 large lemons, finely grated)
- 6 tablespoons (85g) unsalted butter, cold and cubed
- 2/3 cup (160ml) heavy cream (or whole milk)
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- For the glaze:
- 3/4 cup (90g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in lemon zest.
- Add cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter in until the mixture resembles coarse crumbs.
- In another bowl, whisk together heavy cream, egg, lemon juice, and vanilla extract (if using).
- Pour wet ingredients into dry ingredients. Gently mix with a spatula or fork until just combined; do not overmix. If dough seems dry, add 1-2 teaspoons extra cream.
- Turn dough onto a lightly floured surface. Pat into a circle about 1 inch thick and 8 inches across.
- Cut dough into 8 wedges using a bench scraper or sharp knife. Transfer to prepared baking sheet, leaving space between each.
- Bake for 15–17 minutes, until scones are golden and a toothpick comes out clean. Edges should be crisp, tops lightly golden.
- Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Mix powdered sugar, lemon juice, and lemon zest in a small bowl for the glaze. Drizzle over cooled scones.
Notes
For flakier scones, keep butter and cream cold. Do not overmix the dough. You can substitute whole milk or coconut milk for heavy cream, and vegan butter for dairy-free. Add berries or poppy seeds for variation. Freeze shaped dough for 10 minutes before baking for extra flakiness. Scones can be stored in an airtight container for 2 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 12
- Sodium: 180
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
Keywords: lemon scones, easy scones, homemade scones, brunch, citrus scones, quick scones, lemon dessert, breakfast, tea time